Chile-Lime Crab Salad with Tomato and Avocado
The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño. More Quick Shellfish Recipes
Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.